Taro Dumplings (Suin Poon Tzi)

This is a traditional Hakka dish that is almost long forgotton. The famous place that served this dish is in Petaling Jaya Old Town in Malaysia....it was so long ago. It is made from taro/yam, tapioca starch to form into a smooth dough. The dough is then rolled and shape into marble-sized balls to resemble the beads on the abacus, thus the Chinese name "Suin Poon Txi". I stumbled upon this recipe at mykitchensnippets.com and thought I'll give it a try. I've made some adjustments to some of the ingredients. Tips: Handling taro can sometimes make your skin itch, simply rub with a mixture of baking soda and salt in water. It works for me!

Ingredients: Dough

(Adapted from mykitchensnippets.com)

450 grms. taro/yam

170 grms. tapioco starch

salt and pepper to taste

Chinese Steamer

Ingredients for Stir Fry:

2-3 shallots, sliced thinly

2-3 cloves garlic, minced finely

1 chicken breast-sliced thinly (you can use minced pork or shrimp)

1 carrot, peel and cut into small cubes

4-5 Chinese dried mushrooms, pre-soaked and sliced thinly

2-3 pieces dried wood ears or black fungus, pre-soaked and sliced thinly

1 small bunch of spring onions for granishing

1 Tbsp. oyster sauce

2 1/2 Tbsp. dark soy sauce

1/4 cup chicken stock or water

salt and pepper to taste

Method for Dough:

1) Cleaned, peeled and sliced taro thinly. Fill steamer with water and bring to boil. Put taro in a deep dish and steam until soft.

2) Remove and mashed it while it it hot--be careful!

3) In a separate bowl add starch and salt, and the taro paste. Mix well and when it cools down slightly, knead it to form a smooth dough without lumps. (Add a little water if dough is too dry or more starch if it is too soft)Pinch a piece of dough, the size of a marble and roll into a ball and gently press in the center to resemble a dimple. Do the same with the rest of the dough. Note: I made extra and store them between layers of freezer paper)

4) Bring a pot of water to fast boil. Drop in the beads with a slotted spoon and once it floats, let it cook for a another 30 seconds. Remove the dumplings and set aside to prepare the other ingredients.

Method for Stir Fry Ingredients:

1) Heat frying pan. Add oil and stir-fry shallots and garlic until fragrant and lightly brown.

2) Stir in meat, carrots, mushroom and black fungus. Continue to stir-fry for a couple of minutes until meat changes color and cooked.

3) Add in the taro dumplings, seasonings and stock. Give it a good stir to mix and season to taste.

4) Remove and sprinkle with spring onions. Serve warm.